2 1/4 c. flour
1 c. butter
1/2 c. brown sugar
2 eggs, separated
1 1/2 c. chopped pecans
1 1/2 tsp. vanilla

Sift flour; cream butter, sugar and egg yolk. Stir in flour, add vanilla. Beat egg whites until stiff. Form dough into walnut size balls, dip in egg whites, roll in pecans, make indentations in dough with thumb. Bake at 350 degrees about 12 minutes.

FILLING:

2 tbsp. butter
2 tbsp. Karo syrup
1/2 tsp. almond flavoring
2 c. powdered sugar
Food coloring

Combine ingredients and add just enough water until right consistency is reached. Put filling in indentation in cookies.